This is a straightforward recipe, and you can swap out any of the flavors to make any herb-roasted potato, even one with cheese. The corn starch is the crucial ingredient.
4 to 6 large potatoes, russet, cut into wedges
1 cup corn starch
1/4 cup ground mustard
4 to 5 sprigs of fresh dill, divided
salt and pepper to taste
1/4 cup of romano cheese
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and spray with non-stick spray.
Place cornstarch, mustard, half the dill, and seasoning in a bowl and whisk to combine.
Place the mixed dry ingredients into a large zip-lock bag. Work in two batches; place half the potato wedges into the bag and shake well to coat. Let it sit for five minutes, shake it again, set it on the prepared baking sheet, and repeat with the remaining wedges.
Place in oven for thirty-plus minutes; I have made these many times, and the time constantly changes; you want a nice crispy golden brown potato.
Whisk the remaining dill and romano cheese together and sprinkle on the wedges as they come out of the oven. Let rest for five minutes before serving.